Bye, Pumpkins. Hello, Elfie!
Hello, my dear friends. I hope you all had a great Thanksgiving. I had a really nice holiday surrounded by my family. Au contraire to previous holidays, it was calm and relaxing. Well, all that changed when some of my relatives discovered me in the kitchen doing the moonwalk while making the gravy! Yes, thanks to my friend Luis's sangria recipe :)
And Elfie has made his appearance once again this year. For those of you who are not familiar, Elfie is an elf who is Santa's helper. He checks on children by day and reports to the north pole by night, tells Santa if the child has been naughty or nice. Elfie likes to play hide and seek and disappears and appears in remote places making it lots of fun for the children.
This is Elfie
Note: It has taken me three days to complete this post. My internet has been acting up.
After all the food that we have devoured in the last few days, I thought it would be sensible to post my grilled peach salad. Easy, refreshing, and delicious.
Grilled Peach Salad With Balsamic Dijon Vinaigrette
Ingredients: Yield: 2 Servings
2 peaches, unpeeled and cut in wedges
2 tablespoons brown sugar
2 tablespoons unsalted butter
1 medium avocado, cut in wedges
4 cups arugula
2 tablespoons almonds
In stove top grill skillet, melt butter, add peaches and brown sugar. Toss and cook for about three minutes. Set aside. In large bowl, add arugula and avocado, give it a toss. Add peaches, almonds and dressing at time of serving.
Balsamic Dijon Vinaigrette
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
In small bowl or jar, whisk or shake the oil, vinegar, mustard, salt and pepper.
Any leftovers, keep in refrigerator for three days.
Enjoy, my lovely friends!